Fried Potatoes

Ingredients

• one pound of potatoes
• sprinkle with salt
• dredge a little flour over them
• fry in butter

Method

1. 1

   Pare and slice the potatoes; sprinkle with salt; dredge a little flour over them, and fry in butter, turning them several times.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 61. The excerpt below is the record exactly as published.

Fried Potatoes. Pare and slice the potatoes ; sprinkle with salt ; dredge a little flour over them, and fry in butter, turning them several times. Cold boiled potatoes may be sliced and fried in the same way. No. 163. — Fried Potatoes with Onions. One pound and a half of cold boiled potatoes, three onions, one ounce of chopped parsley, and three ounces of butter. Melt the butter in a frying-pan ; put in the onions, sliced ; fry them a light bro-vvn ; add the potatoes, cut in thin slices ; fry them till of a nice yellow colour, turning them occasionally, and then add the parsley, salt, and pepper. Cold boiled potatoes may also be prepared in the followdng way : — Slice them into a frying-pan ; and over a quart of potatoes, pour half a tea-cupful of good cream ; sprinkle over a little salt ; cover closely, and after they begin to boil, stir them occasionally till the pan is nearly dry, but do not allow them to burn. No. 164. — Hashed Potatoes. Cut the potatoes as for a pie ; put them in a pan, with a little chopped onion, pepper, and salt ; add a little butter, allow- ing about half an ounce to each pound of potatoes

Cook this with the app: pantry check, scaling, and the assistant.